This cheesy traditional British dish is sure to be a hit at your party.
- 4 Large red bell peppers
- 2 Orange Anaheim peppers (or 4 medium jalapeno peppers)
- 1 tablespoon olive oil
- 1 Large red onion, thinly sliced, about 1 cup
- 1 teaspoon coarse salt
- 1/2 teaspoon coarsely ground pepper
- 1/2 cup brown sugar
- 1 Cinnamon stick
- 3 Fresh bay leaves
- 1 tablespoon grainy mustard
- 1/4 teaspoon paprika
- 1 cup homemade chicken broth, or prepared low sodium chicken broth
- 2 ounce sharp white cheddar cheese, grated, about ½ cup
- 1/2 cup sour cream
- 12 slice whole grain bread (party bread size)
- 1/4 cup mayonnaise
- Prepare the chutney by roasting the peppers. Heat an outdoor grill or grill pan on high heat.
- Place the whole peppers onto the grill. Char the skin on all sides until black and blistered. This will take about 20 minutes for the large peppers, less for the smaller ones. Transfer the peppers to a bowl, cover and steam for 15 minutes. Pull off the charred skin. Remove the stem and core. Use a knife to scrape away the seeds, heeding the cautionary advice below. Chop the peppers. CAUTION: If you are sensitive to hot peppers, wear gloves for this task. Remember to wash your hands and work surface after working with the seeds and do not touch your eyes.
- While you are roasting the peppers, you can prepare the onions. Heat the olive oil in a skillet over medium heat. Add the onions and cook until softened, about 15 minutes. Add the chopped peppers, brown sugar, cinnamon stick, bay leaves, mustard, paprika and chicken stock. Simmer until the chutney becomes thick and syrupy, about 30 minutes. Remove the cinnamon stick and bay leaves and season with salt and pepper if necessary.
- Preheat the oven on the broil setting. Stir the cheese, sour cream and mayonnaise together in a bowl. Layout the bread slices on a baking sheet coated with vegetable oil spray. Spread a thin layer of chutney onto each slice. Spread a heaping spoon full of cheese topping over the chutney. Broil until the topping is browned and bubbling, about 4 to 6 minutes.